Spicy Mexi-Salad

Spicy Mexi-Salad

Made by: Jennifer Baptista Smith

Ingredients:

Lettuce

1 can of black beans

1 can of kidney beans

1-2 chilies chopped finely

Hot sauce

Coriander

Juice of 1-2 lemons

Directions:

1. Tear up lettuce into bite-sized pieces.

2. Add black beans, kidney beans, and copped chili peppers

3. Add enough lemon juice to coat the lettuce and beans and add coriander and hot sauce to taste.

Avocado Spread

Avocado Spread

Made by: Lauren Steyskal

Ingredients:

Ripened avocados

Black pepper

Salt

Honey (or any sweetener substitute)

Directions: 

1. Blend all ingredients until smooth.

Potlucker’s Note/Recommendations:

“You can swap out the salt and the honey with soy sauce” – pour slow and taste-test along the way.

Loaded Veggie Nacho Soup

Loaded Veggie Nacho Soup

Made By: Guillian Hunt

Original Recipe From: 

http://minimalistbaker.com/loaded-veggie-nacho-soup/

Ingredients:

1 tbsp olive oil

1/2 large onion, chopped

2 cloves garlic, diced

1 tsp cumin

1/2 tsp chili powder

1/2 tsp each salt and black pepper

1 can tomato paste (or sub 1 28-oz can crushed tomatoes and omit the water below)

2/5 cups water

2 cups low sodium vegetable broth

1 cup your favorite fresh, chunky salsa

1 4-ounce can mild diced green chilis

2 15-ounce cans black beans, lightly drained

Optional toppings: tortilla chils, fresh onion, cilantro, avocado, hot sauce, lime juice, etc.

Directions:

1. Heat a large pot over medium heat.

Add olive oil, onion, garlic and stir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.

Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.

Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.

Serve hot or cold with tortilla chips, fresh onion, avocado or guacamole, fresh cilantro, etc.

Mexican Potatoes

Mexican Potatoes

Made By: Guillian Hunt

Original Recipe From: 

http://www.bbcgoodfood.com/recipes/415615/mexican-potatoes

Ingredients:

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1/2 tsp mild chili poweder

1/2 tsp paprika

1 tsp cumin

1/2 tsp cayenne pepper
1/4 tsp of cinnamon

Directions

1. Boil the potatoes for 5 minutes. Meanwhile, heat oil in a frying pan and genetly fry the onion for 8 minutes. Add the garlic and spices, then fry for 2 minutes more.

2. Drain the potatoes and add the potatoes into the onion mix. Turn the heat up and shake the potatoes around so that they are all covered. Cook for 10 minutes more until tender.

August Potluck

(I know this is long, but please read the Notice for some important announcements for this particular potluck. Directions are at the end.)

Last month we had some wonderful brunch food (sorry for the early time). Let's do it again, only at a later time! Please email this event to your friends as I can only email it to my friends on Facebook. 

Summer is a time for BBQ. Summer is almost over, so let’s make sure to get one last BBQ in. This month's Seoul Vegan Potluck will be held August 31st at 1:00 PM at Southside Parlor near Noksapyeong Station (line 6). This is a new BBQ restaurant and bar. They have some really creative cocktails and a ladies night every Thursday. They don’t yet have a vegan BBQ option, so let’s have a big showing and show them that there is a market for it.

Obviously, this month's theme is BBQ. Brunswick stew, BBQ beans, coleslaw, potato salad, veggie kabobs, burgers, sausages, macaroni and cheese, or grilled/smoked tofu (we have access to a smoker and grill :) ~ the possibilities are endless! Please bring enough to share!

Please Notice:

* Let me know if you plan to use the smoker- it takes a couple of hours, so you will need to arrive early.

* We have access to the grill, but if everyone wants to grill we could be there all day (even though it would be fine by me, the restaurant may not be so pleased). SO, please let me know if you plan to use the grill.

* If someone doesn't want to cook, he/she can bring charcoals for the grill. LET ME KNOW IF YOU PLAN TO DO THIS SO WE DON’T WIND UP WITH A TON OF CHARCOAL.

* Remember if you come at 1:00 you will have a chance to sample all the goodies. Late arrivals may risk missing out on some good eats.

* Try to label your dishes so that we know what we are eating, and who to ask about ingredients/preparation. You can just tape a small paper to the side the dish and your name.

* Please thank Southside Parlor by purchasing a beverage! With drinks like the Barton Springs you will be happy you did – (Barton Springs-gin, elderflower liqueur, fresh muddled cucumber, mint, simple syrup, a dash of orange bitters, and a pinch of gochu). Please do not bring any beverages.

How to get to Southside Parlor:
1. Take a left out of Noksapyeong St. exit 1. Cross the overpass and take a left. Walk straight until you see Thunder Burger. We are in that building on the 4th floor.
2. Walk straight out of Noksapyeong St. exit 2 until you see an underpass. Cross the underpass and take a right. Walk straight until you see Thunder Burger. We are in the same building on the 4th floor.

Look for the Orange Longhorn Flag and SVP posters.

A few websites to motivate you-

http://vegetarian.about.com/od/vegetarianbarbecuerecipes/qt/grillingtofu.htm
http://kblog.lunchboxbunch.com/2010/05/vegan-grilling-guide-101-green-tips.html
http://voices.yahoo.com/ten-easy-vegan-recipes-grill-1560853.html (banana boats please)
http://www.foodandwine.com/slideshows/vegan-grilling 

Spinach Hummus and Chips!

Spinach Hummus

300g dried chickpeas or  2 cans of chickpeas.

3-5 tablespoons of Tahini (buy it at the foreign food mart in Itaewon or make your own, it’s really easy just blend sesame seeds with olive oil)

200g of fresh spinach

200 – 300ml Olive oil

3 – 5 cloves of garlic

The juice  and zest of 1 or 2 Lemons

2 -4 tablespoons of cumin (foreign food mart or Gmarket)

1-2 tablespoons of paprika (foreign food mart or Gmarket)

Lime and Coriander Chips

4 tortillas

2 tablespoons of olive oil

2 tablespoons of lime juice

1 tablespoon of Mexican seasoning

1 bunch of coriander (cilantro)

1/2 a teaspoon of salt

Directions

Soak your chickpeas over night or for several hours in cold water, do not add any salt. Cook your chickpeas in boiling water for 2-3 hours or until they mash easily with the back of a spoon. I use my rice cooker to cook them as you don’t have to worry about topping up the water, just give them a lot at the beginning and they will be fine.  Once your chick peas are done, strain them but reserve some of the water for later. If you are using the canned chickpeas you can skip the cooking stage.

If you are making your own tahini, blend the olive oil and sesame seeds until they form a paste. Then add the garlic and blend again. Finally add the spinach. Keep blending until you have a lovely vibrant green paste. I prefer to use fresh spinach as frozen or cooked is too stringy and will cause problems for your blender unless you have a very good one.

Blend the chick peas in your blender with a little of the extra water,  until they start to resemble the consistency of hummus. Everyone has a different preference about how they like their hummus, some like the runny oily kind whilst others prefer it thick. It’s really up to you, whatever floats your boat, so add more or less water depending on how you like it. Once your chickpeas are blended, add the tahini and lemon juice. Then you can start to add your salt and spices, a little at first stirring them in until you get the taste you want. You also might want to add more tahini and lemon juice too. Hummus is one of those recipes that is hard to pin down. I generally make it the same each time but the results always seem to vary. As long as you get all the basics in there though it should turn out well.

To make the chips cut your tortillas into triangles. The tortillas I use, are the large ones from Costco so I usually get about 10-12 chips from each one. Place the olive oil, lime juice and coriander in your blender and blend until you have a green paste. Then stir in the salt and Mexican seasoning. Using a brush or the back of a spoon coat one site of the triangle then lay on a baking tray. Try not to overlap the chips. Bake in the oven for about 2-4 minutes. Times will vary depending on the size so make sure you keep checking on them. They are done when they are golden in colour and the paste is dry. Store in an airtight container and they will keep for at least a week if you can resist eating them. Voilà home-made chips and a dip. Perfect for any party.